Name: Homemade Matzo Ball Soup
Prep time: 20 min
Cook time: 50 min
Ingredients: 2 ounces potato flakes (, pulsed in food processor to fine crumbs); ½ teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon kosher or fine sea salt; ½ teaspoon garlic powder; ½ teaspoon onion powder; 2 large eggs; 3 tablespoons extra-virgin olive oil; 2 tablespoons fresh dill (, finely chopped and divided); 2 tablespoons extra-virgin olive oil; 1 medium onion (, diced); 3 large carrots (, diced); Kosher or fine sea salt; Freshly ground black pepper; 2 cloves garlic (, minced); 2 quarts gluten-free chicken stock; 1 cup shredded cooked chicken ((optional))

For the matzo balls

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In a medium mixing bowl, combine the dry ingredients.
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In a small bowl, beat the eggs, olive oil and 1 tablespoon chopped dill.
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Using a fork, combine the egg mixture with the potato crumb mixture until fully incorporated. Cover and chill in the fridge for 30 minutes. It will become more firm while it chills.
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Scoop out 2 teaspoons and roll the mixture into matzo balls. Repeat until all the mixture is used. Set aside covered in the fridge until ready to cook.

For the soup

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In a large stock pot, heat olive oil with the onion and carrots over medium high heat. Season with salt and pepper and stir to combine. When the onions are almost translucent, add the garlic and stir to heat through.
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Pour in the chicken stock and turn the heat to high until it comes to a boil.
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Turn the heat to low and gently add the matzo balls to the soup. Cover and let simmer for 20-30 minutes until about double in size. They will float to the top when done.
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Add the cooked chicken (optional) to heat through just before serving. Sprinkle the soup with the remaining chopped dill when you are ready to serve.

Homemade Matzo Ball Soup